"Spaghetti with clams" from Rome/Latium

Name: Spaghetti with clams
Yield: 4
Ingredients: 350 g Spaghetti; 800 g Clams/Vongoese clams; 30 g Garlic; 50 g Parsley, picked; 35 ml Olive oil, extra virgin; 1 Chili; Salt

Spaghetti with clams

Main Dish

Kochbuch

Rom

Pasta

Spaghetti

Italienische Küche

Roman chef Nicola Zamperetti cooks a Mediterranean pasta dish: "Spaghetti alle Vongole".

Nicola Zamperetti

Cretive Concept: Florence Wibowo Preparation time: 30 minutes + several hours to wash the mussels Completion time: 5 minutes

Ingredients (4 servings)
350	g	Spaghetti
800	g	Clams/Vongoese clams
30	g	Garlic
50	g	Parsley, picked
35	ml	Olive oil, extra virgin
1		Chili
		Salt

Place the mussels in salt water for a few hours and mix occasionally; all the sand should be washed out. Discard any mussels that float to the top immediately. Finally, rinse with fresh water. Shells that are open and do not close when "tapped" should be sorted out and thrown away.
Bring a large pan of water to the boil, season well with salt and cook the spaghetti until al dente.
In the meantime, peel and finely chop the garlic, remove the stalks and seeds from the chili and finely chop it too. Finely chop the parsley. In a large pan, brown the garlic and chili in olive oil, add the mussels and cover with a lid; cook the mussels for a few minutes, shaking occasionally.
Drain the cooked pasta and mix with the mussels in the pan. Mix in the parsley and a little more olive oil and serve.

Poggio Le Volpi

Rich, bright green gold. On the nose, mint and freshly cut herbs, wet stone, gunpowder, light honey and ripe stone fruit. On the palate with fine fruit texture, clear core, shows...

Lazio, Italy

The hottest recipes straight to your mailbox

Recipe from the Falstaff cookbook "The best recipes in Italy".

ORDER NOW

Nicola Zamperetti

More by Nicola Zamperetti

Find out more

Abunouas – Salmon rolls with lemon turmeric sauce

The favourite fish recipe of Layali Jafaar, author of the cookbook »Layali« and head chef at the...

By The Editors
Lamb Shoulder with Leek and Black Garlic

The juicy lamb shoulder meets aromatic black garlic and leek.

By The Editors
Salmon Trout with Asparagus Salad

The herbaceous notes of green asparagus pair beautifully with the rich, buttery texture of the...

By The Editors
Pasta Cacio e Pepe

This recipe from Claudio Del Principe's new cookbook will excite the heart of many a pasta lover.
Swedish Köttbullar with lingonberries and pressed gherkin salad

The classic from the freezer shelf of a furniture manufacturer can actually taste delicious - if...

By Redaktion
Lasagna al Forno from Ciccio Sultano

Top chef Ciccio Sultano adds a touch of Sicilian cuisine to the Italian classic.

By Ciccio Sultano
Ravioli alla Genovese

Campanian ravioli are universally popular - they are available in many different variations. Top...

By Gennaro Esposito
Squid with endive

Chef Gennaro Esposito cooks an exotic dish from the south-western Italian region of Campania:...

By Gennaro Esposito
Ossobuco

A recipe from Rome: Nicola Zamperetti shows Falstaff how to prepare the traditional Italian dish...

By Nicola Zamperetti
Spaghetti al Pomodoro from Gennaro Esposito

Gennaro Esposito conjures up a classic of Italian cuisine: "Spaghetti al Pomodoro" from Campania.

By Gennaro Esposito
Fish parmigiana

Gennaro Esposito conjures up a wonderful fish dish: "Parmigiana di Pesce" from Campania.

By Gennaro Esposito
Lamb shank with couscous and carrots

Chef Nicola Zamperetti conjures up a tasty dish from the Italian region of Rome/Latium. You can...

By Nicola Zamperetti